Description
This Slowly Braised Short Rib Ragu is an incredible and ultimate Italian dish featuring tender, fall-off-the-bone beef short ribs simmered in a rich tomato and red wine sauce. Perfectly slow-braised in the oven, this hearty ragu is served over your favorite pasta and topped with grated Parmesan and fresh basil, making it an ideal comfort food dinner for any occasion.
Ingredients
Scale
Meat
- 3 pounds bone-in beef short ribs
Vegetables and Aromatics
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Liquids and Sauce
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
Herbs and Spices
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 2 bay leaves
- 1 sprig fresh rosemary or ½ teaspoon dried
- 1 sprig fresh thyme or ½ teaspoon dried
To Serve
- Cooked pasta (such as pappardelle or rigatoni)
- Grated Parmesan cheese
- Fresh basil leaves
Instructions
- Prep and Season: Preheat your oven to 325°F. Pat the short ribs dry with paper towels and season all sides generously with salt and pepper to enhance flavor and aid in browning.
- Sear Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs for 2–3 minutes per side until they develop a deep brown crust. Remove the ribs and set aside on a plate.
- Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened and fragrant.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1–2 minutes until the paste darkens slightly and becomes aromatic.
- Deglaze and Simmer: Pour in the dry red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2–3 minutes to reduce slightly.
- Add Tomatoes and Herbs: Stir in crushed tomatoes, beef broth, dried oregano, crushed red pepper flakes (if using), bay leaves, rosemary, and thyme. Mix well to combine all flavors.
- Braise the Short Ribs: Return the seared short ribs along with any accumulated juices back into the pot. Cover with a lid and braise in the preheated oven for 2½ to 3 hours until the meat is tender and falling off the bone.
- Shred the Meat: Carefully remove the ribs from the pot. Using two forks, shred the meat, discarding bones and excess fat.
- Combine and Thicken: Return the shredded meat to the sauce and stir to combine. If desired, simmer the sauce uncovered on the stovetop for 10–15 minutes to thicken.
- Serve: Serve the ragu over your choice of cooked pasta, topped with freshly grated Parmesan cheese and fresh basil leaves for added flavor and garnish.
Notes
- This ragu can be made a day ahead as the flavors develop even more with resting time, making it perfect for meal prep or entertaining.
- Leftovers freeze well for up to 3 months — thaw and reheat gently before serving.
- For a richer, creamier sauce, stir in a splash of cream or a knob of butter just before serving.
